Charred Tomato Soup With Corn & Pepper Reli

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Servings: 4 Difficulty: Intermediate
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Smoky, roasted tomato soup topped with a bright and crunchy sweet corn salsa
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This vibrant soup captures the essence of summer in a bowl, featuring deep, smoky flavors from charred Roma tomatoes and sweet corn. The base is rich and velvety, infused with fresh sage and a hint of lime for brightness. Topped with a crisp relish of grilled corn, red bell pepper, and green onions, it offers a delightful contrast in textures. Perfect for warm evenings or as a light, comforting starter, this vegan dish brings a rustic, home-style charm to your table. It&# 226;€™s an easy way to enjoy seasonal produce with minimal effort and maximum flavor.

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Charred Tomato Soup With Corn & Pepper Reli

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 301.2

Description

This vibrant soup captures the essence of summer in a bowl, featuring deep, smoky flavors from charred Roma tomatoes and sweet corn. The base is rich and velvety, infused with fresh sage and a hint of lime for brightness. Topped with a crisp relish of grilled corn, red bell pepper, and green onions, it offers a delightful contrast in textures. Perfect for warm evenings or as a light, comforting starter, this vegan dish brings a rustic, home-style charm to your table. It&# 226;€™s an easy way to enjoy seasonal produce with minimal effort and maximum flavor.

Ingredients

Directions

  1. If using wood chips, soak them in water for at least 20 minutes, then drain well.
  2. Prepare your grill: for charcoal, scatter half the soaked chips over hot coals; for gas, place chips in a foil pan on the flame.
  3. Remove husks and silks from corn ears. Stem, seed, and halve the red bell pepper lengthwise.
  4. Cut Roma tomatoes in half lengthwise and brush cut sides with olive oil.
  5. Grill corn and pepper halves 4-6 inches above heat until lightly charred, about 8-10 minutes, turning occasionally.
  6. Remove corn and peppers, then scatter remaining chips over coals. Place tomatoes cut-side down on the grill.
  7. Grill tomatoes until slightly charred, about 7 minutes, then carefully remove.
  8. Cut kernels off the grilled corn cobs. Dice the charred bell pepper and corn for the relish.
  9. In a blender, combine the grilled tomatoes, 2 cups chicken broth (or vegetable stock for vegan), and fresh sage. Blend until smooth.
  10. Transfer soup to a pot and simmer for 10 minutes to meld flavors. Season with salt and lime juice to taste.
  11. To serve, ladle hot soup into bowls and top with the corn and pepper relish and sliced green onions.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 301.2kcal
% Daily Value *
Total Fat 15.0g24%
Saturated Fat 8.4g43%
Cholesterol 5.4mg2%
Sodium 14.4mg1%
Total Carbohydrate 36.0g12%
Dietary Fiber 3.0g12%
Sugars 32.4g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: charred, tomato soup, corn relish, grilled vegetables, smoky flavor, vegan soup, summer recipe, romana tomatoes, bell pepper, fresh sage, lime juice, grilled corn, comfort food, plant based, easy dinner, vegetable soup, blender soup, bbq flavor, seasonal cooking, healthy meal
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